Use those Baby Bells that are plentiful now into deliciously refreshing infused water. Here’s how: For a quart of water, use 3 mandarin oranges or tangerines. Peel and separate the slices. Cut them in half as this will encourage the juices to seep out and infuse the water.
Refrigerate the water overnight. Longer infusions result in enhanced flavor. Infusing the mandarin oranges for 24 hours results in amazing taste.
Whether you call them mandarin oranges, tangerines or clementines, they’re all different varieties that belong to the mandarin family. Mandarins are smaller than oranges and have a looser skin, which makes them easier to peel. Like all members of the citrus family, they provide a boost of vitamins and minerals, yet have few calories and not even 1 gram of fat.